Smoked Turkey Wings (Dino wings)

These smoked turkey wings are juicy, smoky, and packed with flavor. Seasoned with a bold dry rub and optionally finished with BBQ sauce, they cook low and slow for tender meat and crispy skin.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 1 50

Total Time 2

Servings

Calories 388kcal

Author Breanna Stark

Ingredients

2 lb turkey wings
½ cup Smoked turkey rub
½ cup Homemade BBQ sauce or store-bought

Instructions

Preheat your smoker to 250°F.
Season your turkey wings on all sides with the turkey rub, being sure to get under the wing tips and skin as much as possible.
Place the seasoned wings on the smoker's grates and let them smoke for one hour. If you’re using an offset, place the wings as far from the fire as possible to prevent overcooking.
In a small pot or pan, add the barbecue sauce and place it on the smoker alongside the turkey wings to heat up.
Once your wings hit around 165°F internal, baste them in the warm BBQ sauce.
Let the sauced wings smoke for an additional 20-30 minutes, or until they reach an internal temperature of 175°F and the sauce is tacky and set.
Remove the wings from the smoker and serve immediately alongside the remaining barbecue sauce for dipping.

Notes

It's not necessary to separate the wingette and drum - In the past, I’ve opted to separate the flat portion from the drum portion of the turkey wing. This is still a good option if you want to take the time to separate them, but I’ve found that the meat can dry out a bit faster when the wing is broken down.

What wood should I use to smoke the wings? Oak, Peacan, or Applewood are all good options.

Sauce is not your thing? This recipe works great with or without sauce. If you prefer a sauceless wing, just let them smoke for an additional 20-30 minutes at the end and skip the saucing step.

Why a 175°F internal temperature? I used to pull my turkey wings at an internal temperature of 165°F. While this is a safe cooking temperature for poultry, I’ve found that I prefer turkey wings at a higher temperature around 175°F to 180°F. This results in a better texture in the meat and crispier skin on the outside.

Nutrition